Cinnamon Cream Cheese Ice Cream
User Reviews
4.8
12 reviews
Excellent
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
10 hrs
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Total Time
10 hrs 35 mins
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Servings
4 Cups
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Course
Dessert
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Cuisine
International
Cinnamon Cream Cheese Ice Cream
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A recipe for Cinnamon Cream Cheese Ice Cream! This rich and decadent cream cheese ice cream is swirled with a sweet brown sugar cinnamon sauce.
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Ingredients
Ice Cream:
- 2 cups whole milk 470 milliliters
- 1 1/2 cups heavy cream 355 milliliters
- 1 1/4 cups granulated sugar
- 3 egg large yolks
- 8 ounces cream cheese softened at room temperature and diced
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- 1 cup light brown sugar packed, 200 grams
- 2/3 cup water 158 milliliters
- 4 tablespoons unsalted butter 60 grams
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon vanilla
Instructions
To make the Cinnamon Cream Cheese Ice Cream:
- In a medium saucepan, combine the milk, cream, and sugar over medium heat, stirring often to dissolve the sugar.
- In a small bowl, beat the eggs.
- Once the milk mixture is steaming, but not yet at a boil, slowly pour about 1/4 cup (60 milliliters) into the eggs while constantly whisking.
- Once incorporated, slowly stream in and whisk another 1/2 cup (125 milliliters). Slowly pour the mixture back into the saucepan over medium-low heat while whisking. Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77˚C-82˚C). Be careful not to overcook or it will curdle.
- Remove from heat and pour through a fine mesh strainer into a large bowl. Whisk in the diced cream cheese until melted and smooth, then stir in the cinnamon and vanilla.
- Cover and refrigerate until well chilled, about 4 hours to overnight.
To make the Cinnamon Swirl:
- In a small saucepan, combine the brown sugar, water, butter, and cinnamon over medium heat. Cook, constantly stirring, until the butter has melted and the sugar has completely dissolved.
- In a small bowl, whisk together the cornstarch and water. Pour into the simmering cinnamon sauce and cook, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the vanilla extract. Refrigerate the cinnamon mixture in an airtight container until well chilled, about 2-4 hours.
To assemble the ice cream:
- Transfer the chilled cinnamon cream cheese mixture to an ice cream machine and churn according to manufacturer's instructions until thickened and creamy.
- In a large, freezer safe container, coat the bottom with a small layer of the chilled cinnamon swirl. Add a layer of churned ice cream, more cinnamon sauce, and continue layering as desired, ending with a top layer of ice cream and a drizzle of the sauce. Do not stir or mix. Cover and freeze until firm, at least 4 hours.
- If any of the cinnamon sauce is leftover, refrigerate and save to use as a topping.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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